Bacon and pea omelette with cheese glaze
Item 1 of 1
Nathan Outlaw's homely bacon omelette recipe produces a dish that can be served up in the centre of the breakfast table and shared between two. It's quick and simple to prepare, as all good omelettes should be, but the cheese glaze adds a cheffy touch.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Omelette
- 6 slices of streaky bacon
- 1 small red onion, sliced
- 100g of peas
- 6 eggs
- 10g of butter
- sunflower oil
- salt
- black pepper
SAVE RECIPE
Method
2
Place the bacon rashers under the grill to cook. Meanwhile, place a medium sized, non-stick pan over a medium heat. Once the pan is hot, add a splash of oil and the butter
- 10g of butter
- sunflower oil
- 6 slices of streaky bacon
3
Once the butter is bubbling, add the onion and cook for a few minutes, until the onion starts to collapse and turn translucent, but is without colour. Check on the bacon and turn over if needed
- 1 small red onion, sliced
4
Turn down the heat to low, add the peas and cook for 1 minute. Break the 6 eggs into a bowl, break up with a fork and season
- 100g of peas
- 6 eggs
- salt
- black pepper
5
Add the eggs to the pan, stir with a spatula until half-cooked then remove the pan from the heat. Once the bacon is just-cooked, remove from the grill and set aside
6
Lay the bacon rashers over the top of the omelette, spoon over the crème fraîche mix and finish under the grill until golden. Slide onto a warmed plate and serve with a dressed green salad and some crusty bread and butter
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024